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Old 04-22-2014, 02:52 AM
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Ian M. Ian M. is offline
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Default Rosemary Casserole Bread


3 cups All Purpose Flour
1 pkg. quick-rising active dry yeast
1/2 tsp. dried rosemary
1 cup lukewarm water
1 egg
1 tbls. butter - melted
1 tbls. sugar
1/2 tsp. salt
Olive Oil
1/4 tsp. dried rosemary


In a medium mixing bowl combine 1 1/2 cups flour, the yeast, and the 1/2 tsp. rosemary. Add the water, egg, butter, sugar and salt Beat with a mixer at low speed for30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. With a wooden spoon, beat in the remaining 1 1/2 cups of flour (batter will be very stiff).

Soon batter into a well greased 1 1/2 quart casserole dish. Cover and set in warm place and let rise until nearly double in size (approx. (25 to 30 minutes).

Brush top of dough with olive oil and sprinkle with the 1/4 tsp. rosemary.
Bake uncovered in a 375 degree oven for 30 to 35 minutes until golden and loaf sounds hollow when thumped on top. Remove from casserole dish and place on wire rack to cool completely.

This bread is delicious and keeps well. Best served warm with lots of fresh butter. Enjoy!
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